Five Spice Chicken with Pickled Cherries

You see. Every week I write him a letter asking him for his hand in marriage.

And every week. I do not get a response.

However. We have the kind of relationship that transcends language.

It’s spiritual.

You see. We’ve been communicating through food. His cookbook is full of hidden messages. Subtext. Allusion. All of which, I’m sure, were put there explicitly for me.

Take, for example, these pickled cherries.

Symon describes them as being a “sweet-sour condiment”.

The cherries being the yin to the vinegar’s yang. Just like Symon and me. Two things coming together, and fitting so perfectly that the whole is greater than the sum of its parts.

Sigh. Who knew that such a simple phrase could be so pregnant with meaning?

I told you. We’re in love.

Relationships are about give and take, however. Compromise.

And so when I felt compelled to make chicken instead of the duck confit that Symon pairs with the cherries. I didn’t so much as concede even a speck of apology.

And rightfully so. The five spice, which has an air of sweetness to it, goes so nicely with the pickled cherries. And the whole thing is much leaner than the duck confit would have been. And seeing as how it is bathing suit season and all. I can’t imagine my betrothed really arguing with my changes. I can’t let myself go just because I’m hypothetically engaged, now can I?

Also, in very exciting news, one of my recipes is going to be posted on Frigidaire’s recipe site. I always thought of Frigidaire as being only a resource for refrigerators but apparently they have tons of other accessories for your kitchen! Check it out!Pickled Cherries
Makes about 2 quarts, adapted from Live To Cook

1. Prick each cherry with a fork several times and put them in a nonreactive jar or container.

2. Mix the vinegar, sugar, salt, orange zest, black peppercorns, cinnamon sticks, coriander seeds, and bay leaf in a nonreactive saucepan and bring to a boil. Reduce to a simmer and cook for 10 minutes. Remove from the heat and let cool for 10 minutes.

3. Pour the liquid over the cherries. When the concoction is cool, seal or cover the cherries and refrigerate for up to 1 month.

You are reading this post on Eats Well With Others at https://joanne-eatswellwithothers.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.

Girlichef’s comment has me laughing;-) I want a wedding invite too. Can you imagine all the delicious food you could have at your reception?The pickled cherries sound wonderful, but can you believe I’ve never ever had five spice powder? I really need to rectify that situation, quickly! This looks delicious Joanne!

but fivespice chicken sounds great. i’m totally making dinner for j.c. (he doesn’t know how to cook) using one of your recipes!

i’ll try to text you more often- i might just call and leave voicemails. this saturday i WILL CALL YOU. for realz (coz i think he’s meeting JONESY and the crew at my crossfit gym..or we’re just seeing INCEPTION together..)

sit real close? lean my head on his shoulder? coz he leaned his head on my head (when i was burying into his bicep coz i was scared during predators.)apparently that was cute and endearing. yeah! he just either starts eating, or if i wanna take a picture of both, he patiently waits (like with the cpk salad) check your email for this funny shit that happened yesterday

“Who knew that such a simple phrase could be so pregnant with meaning?”

I love it! That’s hilarious!! Love the second to last photo for two reasons… 1. The cherry on the top looks like it is lovingly looking down at the other cherry as if to say, “yes, I do.” Nice subliminal there! 2. The wonderful pink hue of the cherry juices! Yummo!

He will say yes, but maybe just maybe he will make you sweat so he can get a chance to make the proposal. I never made pickled Cherries. You would think that Polish who pickle everything would get on that one, but noo instead they soak them in alcohol.

I do hope one day, someone that knows him gets him to respond in a comment or better yet, if he called you. The look on your face would be priceless. It would be like the scene from American President where the president calls Annette Benning’s character for a date.

The mix of cherries and chicken sounds good to me with the sweet and sour action going on.

Those pickled cherries look divine! I love how they turn that deep purplish maroon color instead of the bright red ones in the store. I am sure it must be delicious with the chicken. Congrats on your recipes at Frigidaire’s.

Don’t feel bad Giada hasn’t accepted my proposal either ….sigh…..although I have heard from her lawyer(only kidding)What a great post Joanne, thanks so much for making me laugh out loud!! and your recipe is such a flavorful combination….thanks so much for sharing the recipe!

You MUST let us know if Michael answers! 🙂 I mean, just how many proposals does this man get that he can afford to ignore talented you??

When I saw the blog title I smiled. Years ago (the 60’s) there was a dish called 5 spice beef and rice. I think it was one of those Pillsbury bake-off recipes. My kids LOVED it! Wonder if they’re the same spices in your 5 spice bottle?Funny.Good work on those cherries! Yum. I can think of lots of things to use those with…although your chicken dish is pretty good lookin!

Oh mY God , i missed so muc here, well i wont begin the lonng story about my laptp probs!!Forst am so super excited u made PW shortcake cake coz i did too and loved it, made little cuppys with tons of fruit and lods of icin.the posting will have to wait till i get a new laptop and u r there all over that post.

I sure did miss ur giveaway , i managed to get online today and its been trying, tryn to catch up everywhere:-)))

And i love everything about ur vanilla cupcakes, rite from the flavs to the recipe to the picture!!

Jillian – Thanks for stopping by! The cherries really only take a few hours to pickle and so the day before would DEFINITELY work. The longer you leave them in the pickling solution, the more infused they will get so in theory longer is better but I did pickle mine the day before.